I made this coleslaw from the leftover cabbage I bought for sauerkraut: a simple vinaigrette (2 parts olive oil to 1 part wine vinegar and 1 part dijon mustard) with a handful of raisins and fresh cilantro dressed it up.

I shouldn't have snapped this photo with such a dirty backdrop (that's a lawn chair, if you're wondering), because it detracts from the seriously pristine condition of the sauerkraut itself. The salted cabbage is submerged in its own brine, covered with a cabbage leaf, and weighted with a clean glass (notice the brine buffer between the cabbage and air). Then I rubber-band a paper towel over the top of the jar to keep out dust or curious insects. In several years of fermenting, I've never had a problem with spoiling or mold. This is a super healthy, probiotic-rich food for kids and grownups!

garlicky collard greens, cherry tomatoes, kalamata olives, chicken

The olives are his favorite. He gobbles them up first and then tries to steal mine off my plate!

banana-mango-vanilla "soft serve"

This amazingly rich, sweet ice cream has no sugar. Really. It's Frozen bananas blended with whipping cream and vanilla extract. This batch had mango in it, but any frozen fruit along with the banana (think blueberries, cherries, strawberries) would be delicious. In true fruitarian style, Darwin cared for the nectarine slices on top more than the ice cream.

1 comment:

Gorgeous photos! We love picking blueberries with my parents and our cousins in the summer, but they don't ripen until late July in Michigan. We can't wait for this year's haul. My nephew loves them so much he just sucks them right off of the bushes. Your ice cream looks great, too. Very similar to our "banana swirl" recipe - and in fact, we ran out of cultured cream, so I used whipping cream this week. My kids are asking for chocolate versions of it, so I just add a little carob powder. But I think blueberry would also be delicious!